Garlic Skewered Shrimp the Editors of Publications International, Ltd.
Garlic Skewered Shrimp
Makes 4 servings
|1||pound raw large shrimp, peeled and deveined|
|2||tablespoons reduced-sodium soy sauce|
|1||tablespoon vegetable oil|
|3||cloves garlic, minced|
|1/4||teaspoon red pepper flakes (optional)|
|3||green onions, cut into 1-inch pieces|
|Lettuce leaves (optional)|
- Prepare grill or preheat broiler. Soak 4 (12-inch) wooden skewers in hot water 30 minutes. Meanwhile, place shrimp in large plastic resealable food storage bag. Combine soy sauce, oil, garlic and red pepper, if desired, in cup; mix well. Pour over shrimp. Seal bag; turn to coat. Marinate at room temperature 15 minutes.
- Drain shrimp; reserve marinade. Alternately thread shrimp and onions onto skewers. Place skewers on grid or rack of broiler pan. Brush with reserved marinade; discard any remaining marinade. Grill, covered, over medium-hot coals or broil 5 to 6 inches from heat 5 minutes on each side or until shrimp are pink and opaque. Serve on lettuce-lined plate, if desired.
For a more attractive presentation, leave the tails on the shrimp.
|Serving Size:||1 Skewer (without lettuce)|
|Calories from Fat||32 %|
|Total Fat||4 g|
|Saturated Fat||1 g|
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